Triacylglycerols are the main constituents of natural fats and oils and contribute directly to their texture and flavor. The DSC （differential scanning calorimetry） of fats and oils is usually performed in order to ...Triacylglycerols are the main constituents of natural fats and oils and contribute directly to their texture and flavor. The DSC （differential scanning calorimetry） of fats and oils is usually performed in order to characterize their melting and crystallization characteristics. The effect of the chemically catalyzed interesterification of two vegetable oils, i.e. palm stearin and linseed oil, on the thermal behavior of the product is studied. The objective of this study is to analyze the impact of the transesterification reaction conditions and of the initial amounts of oils on the thermal behavior of the product. This work shows that both cooling and heating DSC thermograms undergo significant changes as the result of the mixture of linseed oil and palm stearin and of their transesterification.展开更多
文摘Triacylglycerols are the main constituents of natural fats and oils and contribute directly to their texture and flavor. The DSC （differential scanning calorimetry） of fats and oils is usually performed in order to characterize their melting and crystallization characteristics. The effect of the chemically catalyzed interesterification of two vegetable oils, i.e. palm stearin and linseed oil, on the thermal behavior of the product is studied. The objective of this study is to analyze the impact of the transesterification reaction conditions and of the initial amounts of oils on the thermal behavior of the product. This work shows that both cooling and heating DSC thermograms undergo significant changes as the result of the mixture of linseed oil and palm stearin and of their transesterification.
